Actually, if you can do browns and so on you could do Trappist styles. And with cooler fermentation temps and clean yeast, Altbier and Koelsch would be doable as well.
I was never big on barley wines. Now I know why. Extreme concentration of gluten compared to many other beers. Wheat beers have a ton of gluten as well. I was puzzled as to why I would drink a few of those and feel like complete sh1t. I gravitated toward German pils. Interestingly, those tend to have the lowest amount of gluten. Now I understand what was going on.
Resist the temptation to feed the trolls.
Want DP delivered to your inbox daily? Subscribe here: